From dry cured to Wiltshire cured and maple cured to oak smoked, Bacon Connoisseurs' Week 2011 celebrates the vast range of lip-smacking, quality bacon available for us to savour.

We're delighted to announce this year's Bacon Ambassador, the one and only Oz Clarke. As the most recognised wine critic in the UK, Oz is lending his sophisticated palate to help explore the many flavours and uses of one of Britain's best-loved ingredients. "Whenever flavour is needed, bacon delivers. Ask any chef across the nation and they will agree. Bacon by itself or bacon to add flavour, is unique."

Introducing Britain's first Baconologist; John Pettit. John was practically born a butcher, having been in the trade since the tender age of 12 when he started work in the family business founded by his grandfather in 1892. A strong advocate of dry-cured bacon, he's passionate about providing both quality and variety, which is evident in the many awards he has won over the years. His current best-selling cure, Tamarind & Maple is not to be missed.
Our Baconologist is here to share his expertise and personally answer any questions you have on all things bacon. So from cooking advice to questions on cuts and cures, be sure to make the most of this rare opportunity.

As bacon fanatics ourselves, we'd never ask you to share your bacon sarnie... that's just mean. But what about sharing your bacon face? That's the look of sheer pleasure you get when you tuck into a good bacon buttie. From mouth-watering anticipation to glorious first mouthful, it really is a joy to behold. Which is why we want you to capture your bacon face on camera and upload it on Facebook!

The best bacon-face will win an especially scrumptious treat. Our winner can look forward to their very own speciality bacon cure, created just for them! That’s right, whether it's mustard or black cherry, chilli or chocolate, or both. We’ll turn your favourite flavours into a lip-smacking, hand cured, whole side of bacon, delivered to your door. So what are you waiting for, get your bacon-face on and enter now.

• Bacon, apple, sage and cider pies
• Crispy bacon and egg tartlets
• Bacon, tomato and fennel tarte tatin
• Bacon brunch club sandwich
• Smokey bacon and two cheese pastas
• Bacon calzone
• Midweek Bacon Roast
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